These Crumbl Copycat Cosmic Brownie Cookies are SO GOOD! They taste even better than Crumbl in our opinion and my kids loved the Little Debbie Cosmic Brownies growing up! It was their favorite lunchbox treat so when Crumbl came up with a cookie version, we had to try it! They were so good and I immediately tried to replicate it! This version is amazing and fudgy, and when they’re served warm, they are out of this world!
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You will need:
¾ cup salted butter
¼ cup granulated sugar
¾ cup packed light brown sugar
2 eggs
1 TB light corn syrup
½ cup Hershey’s DARK cocoa powder
2 cups all-purpose flour
½ TB cornstarch
1 tsp baking soda
1 ½ tsp vanilla extract
For the topping
1 cup semi-sweet chocolate chips
1/3 cup heavy cream
Rainbow chip sprinkles
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Directions for Crumbl Copycat Cosmic Brownie Cookies
First cream the butter and sugars in a stand mixer until light and creamy
Add the eggs, corn syrup and vanilla, mix well.
In a separate bowl, mix together the flour, cocoa, and baking soda.
Slowly add in the dry ingredients until combined.
Divide dough into 6 balls (about 1/3 cup each) and place on cookie sheet lined with parchment paper
Flatten each of the balls a little and bake at 350 degrees for 15 – 18 minutes
Remove cookies and let cool 15 minutes.
Meanwhile heat heavy cream in a small pan on the stovetop or in a microwave safe bowl in the microwave until just boiling.
Pour the heavy cream over the chocolate chips making sure all the chocolate chips are covered with the cream.
Let set for 3 minutes and then stir until smooth.
Frost each cookie with the icing and immediately sprinkle with rainbow chips
Best served warm!
These Crumbl Copycat Cosmic Brownie cookies are just so rich and fudgy. Great with a glass of milk and served warm, these are hard to beat! I like my version a little better than Crumbl’s although it’s pretty close, I use DARK Hershey’s Cocoa and I think it makes a big difference!
Crumbl Copycat Cosmic Brownie Cookies
Easy Crumbl Copycat Cosmic Brownie Cookie, really fudgy and SO GOOD!
Ingredients
- ¾ cup salted butter
- ¼ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 eggs
- 1 TB light corn syrup
- ½ cup Hershey’s DARK cocoa powder
- 2 cups all-purpose flour
- ½ TB cornstarch
- 1 tsp baking soda
- 1 ½ tsp vanilla extract
- For the topping
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- Rainbow chip sprinkles
Instructions
- First cream the butter and sugars in a stand mixer until light and creamy
- Add the eggs, corn syrup and vanilla, mix well.
- In a separate bowl, mix together the flour, cocoa, and baking soda.
- Slowly add in the dry ingredients until combined.
- Divide dough into 6 balls (about 1/3 cup each) and place on cookie sheet lined with parchment paper
- Flatten each of the balls a little and bake at 350 degrees for 15 – 18 minutes
Remove cookies and let cool 15 minutes. - Meanwhile heat heavy cream in a small pan on the stovetop or in a microwave safe bowl in the microwave until just boiling.
- Pour the heavy cream over the chocolate chips making sure all the chocolate chips are covered with the cream.
- Let set for 3 minutes and then stir until smooth.
- Frost each cookie with the icing and immediately sprinkle with rainbow chips
- Best served warm!